Makes 5 Dozen Cookies
1 cup unsalted butter
½ cup superfine sugar
3 cups unbleached all-purpose flour
3 Tbs fresh rosemary, finely hopped
½ cup unsalted natural (not red-dyed) pistachios, shelled and chopped
Preheat oven to 325°.
Cream together butter and sugar until smooth.
Work in flour and rosemary until you have a soft dough.
Shape dough into two balls.
Roll out on a floured surface to ¼" thick.
Using a star cutter, cut out cookies.
Re-roll scraps until all dough is used.
Place on an ungreased baking sheet 2" apart.
Sprinkle with pistachios, pat down.
Bake for 15-20 minutes, until cookies are a light golden color.
Cool on a wire rack.
Holiday Herbs: 17 Easy and Delicious Holiday Recipes with Growing Instructions, 1991, Herb Bits, Norwalk, CT